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Ingredients
- 3/4 cup chopped dates
- 1/2 cup boiling water
- 3 tsp Neat Jane’s “Earl Grey Organic Tea”
- 3/4 cup thickened cream plus extra cream whipped to serve
- 380 grams Caramel top’n’fill
- 1 egg lightly beaten
Pastry
- 1 1/2 cup plain flour
- 2 tbsp sugar
- 125 grams butter chilled chopped
- 2 tbsp chilled water
Ingredients
Pastry
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Instructions
- Use a rectangular deep cake tin and line the base with baking paper. Grease lightly. Preheat oven to 180ºC
- PASTRY: In a food processor combine flour, butter and sugar
- Pulse until fine crumbs form. Add water through chute and pulse until mixture forms a ball around the blade
- Remove and shape into a disc
- Wrap in plastic wrap. Rest, chilled for 20 minutes
- Roll out pastry between 2 sheets baking paper until 3mm thick. Ease into pan, trimming edges
- Chill 15 minutes. Bake for 10—15 minutes. Remove paper and filling. Bake a further 10 minutes, until lightly golden
- Place the boiling water and Neat Jane’s “Earl Grey Organic Tea” in a bowl and allow to infuse for 5 minutes. Strain the tea leaves, combine dates. Discard the tea leaves, using a fork, mash the dates and set aside
- In a medium saucepan, heat cream until boiling point is reached (do not boil). Cool slightly. In a medium bowl, whisk caramel and egg together. Gradually whisk in cream
- Place flan pan on an oven tray. Spread date mixture over base. Carefully pour caramel mixture over. Bake 25-30 minutes, until firm
- Allow tart to cool in pan before removing. Serve topped with extra whipped cream and extra dates
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